Cooking Asian food in an RV is never easy, considering the limited amount of counter space and the large amount of dishes it produces. This recipe, however, with just a few ingredients, doesn’t seem to throw the whole kitchen upside-down and is relatively quick to make. We parked our RV at about 3:30, and with hook-up and cook time we were eating by 4:30. Not bad, since we skipped lunch and were overly hungry. I’d been saving this recipe for a time like this. Today was the day.
1-2 chicken breasts, cut into 1 inch pieces
1 cup flour
2 eggs, beaten
1 red bell pepper
1 can pineapple chunks
1/2 cup sweet chili sauce
Cook rice according to package directions. Cut chicken breasts into 1-inch pieces. Heat 1-2 tbsp. olive oil in a large skillet over medium heat. Working one at a time, dredge chicken in flour, then egg, then flour again and add a few to the skillet at a time. Once cooked, transfer to paper-towel lined plate. Repeat until all chicken is cooked. Put bell pepper and pineapple into skillet and cook, stirring occasionally, until tender, about 3-4 minutes. Add chicken and sweet chili sauce and stir until coated. Serve immediately over rice.